2 large Frieda’s Maui Onions, peeled
¾ cup milk
1 ½ cups plain bread crumbs
1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil, crushed
1 tablespoon fresh chives, chopped, or 1 teaspoon dried chives, crushed
2 large eggs
About ⅓ cup cooking oil or olive oil*
2 large tomatoes, sliced
½ cup finely shredded Swiss, Mozzarella, or Gruyere Cheese
Slice onions in ¼- or ½-inch thick slices, keeping slices carefully intact. Pour milk into a shallow bowl; set aside. Combine bread crumbs with basil and chives in a separate shallow bowl. In another shallow bowl, beat the eggs.
Heat 2 tablespoons of the oil in a large skillet. Dip a slice of the onion in milk to coat, then in bread crumbs, then in egg to completely soak crumbs, then in bread crumbs again until well coated. Place in skillet. Sauté onions until golden brown on both sides; place on paper toweling to drain. Repeat with remaining onion slices; using more oil as needed. When all onions are fried, place slices back in pan. Place tomato slices atop; sprinkle cheese over all. Cover pan for 2 or 3 minutes until cheese is melted. Serve.
*May substitute chicken broth for low-calorie or low-fat diets.